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Tandoori Tofu Tacos, a vegetarian spin on Tandoori Chicken. Add the tofu to tacos, bowl, or a burrito. So versatile.
Tandoori Tofu Tacos - gluten-free, vegan option, healthyish, vegetarian

I’m still talking about that party I hosted 3 weeks ago. I made this dish for my one vegetarian at the party. The non-vegetarians were super happy with the Tandoori Chicken Tacos, so naturally I had to keep my one vegetarian friend happy too. 🙂

Tandoori Tofu Tacos - gluten-free, vegan option, healthyish, vegetarian

This dish was a favorite, and the following week I made it again for my mother-in-law and sister-in-law, both of whom loved this dish. My husband who doesn’t like tofu also enjoyed this dish, so I’m hoping you will too. After my Tikka Masala Pasta, this dish was the second most requested dish on Instagram Stories.

Tandoori Tofu Tacos - gluten-free, vegan option, healthyish, vegetarian

tandoori tofu tacos are:

Gluten-Free
Vegan Option (opt for a dairy-free yogurt & sour cream)
Vegetarian
Flavorsome
Balanced Meal
Delicious

how to make tandoori tofu tacos step by step?

Make the Tofu

  1. Begin by pressing the tofu in a paper towel and placing a cast-iron skillet on top for 1/2 hour.
  2. Cut the tofu into very little cubes.
  3. Heat up a wok on medium heat, once hot, add 1/2 tbsp of avocado oil. Add the diced tofu. Cook for 8 minutes, stirring often.
  4. Turn off the stove, once slightly browned. Set aside.

Make the Tandoori Mixture

  1. Chop the onion, red and green bell pepper.
  2. Chop the ginger and garlic. I just used a food processor.
  3. Heat up the same wok on medium heat, add 1 1/2 tbsp of oil. Once hot, add the spices – black cardamom, peppercorns, cloves, green cardamom pods, cumin seeds, and a cinnamon stick. Saute for 30 seconds or so.
  4. Add red onions and saute for 5 mins.
  5. Now add the red & green bell pepper. Season with salt. Saute for 5 minutes.
  6. Add the ginger and garlic. Cook for 1 minute.
  7. Add the powdered spices – turmeric powder, red chili powder, coriander powder, and tandoori masala. Also add a 1/4 cup of water to avoid the spices from burning. Cook for a minute.
  8. Add the tofu. Stir well for a couple minutes.
  9. Top with chat masala, garam masala, dry fenugreek leaves, and a squirt of lemon juice.
  10. Stir well. Turn off the stove.

Creamy Garlicky Yogurt Sauce

  1. Add all the ingredients for the sauce in a small food processor.
  2. Blend and this is what you should have. You can add a little water to thin it out, however I didn’t.

Assemble Tacos

Take a gluten-free corn tortilla, top with green or purple shredded cabbage, followed by tofu, and finish it off with the yogurt sauce and fresh cilantro. Enjoy!


More Mexican Recipes

5 from 6 votes

Tandoori Tofu Tacos

By: Nisha
Tandoori Tofu Tacos, a vegetarian spin on the Tandoori Chicken.

Prep Time: 30 minutes
Cook Time: 24 minutes
Total Time: 54 minutes
Servings: 10 tacos

Ingredients 

for the tofu

  • 1/2 tbsp avocado oil
  • 1 pound organic extra firm tofu, pressed

for the tandoori flavors

  • 1 black cardamom
  • 2 cloves
  • 2 peppercorns
  • 2 green cardamom pods
  • 1 tbsp cumin seeds
  • 1/2 stick cinnamon stick
  • 1 medium red onion, finely chopped
  • 1/2 medium green bell pepper, finely chopped
  • 1/2 medium red bell pepper, finely chopped
  • 1/2 tsp salt
  • 1 inch ginger, chopped
  • 4 cloves garlic, chopped
  • 1/4 tsp turmeric powder
  • 1/4 tsp Indian red chili powder
  • 1 tsp coriander powder
  • 2 tsp tandoori masala*, divided, I use Rani Tandoori Masala
  • 1/4 tsp garam masala
  • 1 tsp chat masala
  • 1 tbsp dry fenugreek leaves, kasoori methi
  • 1/2 lemon, freshly squezed

Creamy Garlicky Yogurt Sauce

  • 1/2 cup sour cream**, use Greek yogurt for healthier option
  • 1/2 cup 5% Greek Yogurt, 2% works too, I used Fage
  • 1 serrano chilly, with seeds
  • 5-6 cloves garlic
  • 1/2 tsp salt
  • 1/2 cup fresh cilantro
  • 1 tbsp fresh lemon juice
  • 1 tsp vinegar
  • 1/2 tsp cumin powder
  • 1/4 tsp Garam Masala, I use MDH brand
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Instructions 

Make the Tofu

  • Begin by pressing the tofu in a paper towel and placing a cast-iron skillet on top for 1/2 hour.
  • Cut the tofu into very little cubes.
  • Heat up a wok on medium heat, once hot, add 1/2 tbsp of avocado oil. Add the diced tofu. Cook for 8 minutes, stirring often.
  • Turn off the stove, once slightly browned. Set aside.

Make the Tandoori Mixture

  • Chop the onion, red and green bell pepper.
  • Also chop the ginger and garlic. I just used a food processor.
  • Heat up the same wok on medium heat, add 1 1/2 tbsp of oil. Once hot, add the spices - black cardamom, peppercorns, cloves, green cardamom pods, cumin seeds, and a cinnamon stick. Saute for 30 seconds or so.
  • Add red onions and saute for 5 mins.
  • Now add the red & green bell pepper. Season with salt. Saute for 5 minutes.
  • Add the ginger and garlic. Cook for 1 minute.
  • Add the powdered spices - turmeric powder, red chili powder, coriander powder, and tandoori masala. Also add a 1/4 cup of water to avoid the spices from burning. Cook for a minute.
  • Add the tofu. Stir well for a couple minutes.
  • Top with chat masala, garam masala, dry fenugreek leaves, and a squirt of lemon juice. Stir well.
  • Tofu is cooked. Turn off the stove.

Creamy Garlicky Yogurt Sauce

  • Add all the ingredients for the sauce in a small food processor.
  • Blend and this is what you should have. You can add a little water to thin it out, however I didn’t.

Assemble Tacos

  • Take a gluten-free corn tortilla, top with green or purple shredded cabbage, followed by tofu, and finish it off with the yogurt sauce and fresh cilantro. Enjoy!

Notes

* Rani Tandoori Masala is my choice of tandoori masala has it contains no food color or salt. This may be hard to find at your local Indian grocery store, so I'm linking it here on Amazon
** Sour Cream - for a healthier option, you can swap the sour cream for Greek Yogurt. Make sure you use 5% or 2% Greek Yogurt, I like Fage. Note, the taste of the sauce will be more tart if you it's all yogurt.
For a Dairy-Free option - omit the sour cream and yogurt, and opt for a vegan sour cream and/or yogurt.

Nutrition

Calories: 83kcal | Carbohydrates: 7g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 273mg | Potassium: 190mg | Fiber: 1g | Sugar: 2g | Vitamin A: 361IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 1mg

Additional Info

Course: Main Course
Cuisine: Indian, Mexican
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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Recipe Rating




8 Comments

  1. 5 stars
    Huge hit with the family! Love how the flavors blending so well together. The sauce was perfect with the tofu!

  2. 5 stars
    Wow! Tofu is such a healthy product but as for me, you know, it’s tasteless. So I believe it’s a genuine art to cook a dish with tofu which is not just eatable but also tasty. I tried this one that weekend and it was so yummy! Thank you for this recipe! It’s priceless 🙂

    1. Yes it is tasteless. Thank you for the compliment. I’m so glad you enjoyed it Ann. Means a lot to me. xoxo

  3. 5 stars
    Hello,

    I made this for my family last night and was a hit! My husband recommended I make it for my MIL. Thank you for the recipe and look forward to trying more of your stuff! Xoxo

    1. I’m so glad to hear that. I made it for my hubby and Mil and my Mil loved them. I’m so glad to hear that Sue. Thank you! 🙂